Place the chicken (or vegetable) stock in a medium sized pot on medium heat.
Add salt, white pepper, red chili powder, soy sauce, vinegar, ketchup and chili paste.
Bring it to a boil, and then add the carrots, cabbage, and boiled chicken.
Cook for about 5 – 8 minutes till the chicken and vegetables are warmed through, and then make a cornflour slurry dissolving the cornstarch with water.
Add the cornflour slurry, and cook for about 2 minutes till the soup thickens.
Whisk the eggs in a small bowl. Turn heat to low, and carefully add the eggs in the soup. Stir with a spoon till egg ribbons are formed. Adding the eggs will also thicken the soup.
Serve hot with additional soy sauce, vinegar and chili paste on the side along with fish or prawn crackers.